NUTRITION

SERVINGS

INGREDIENTS

3/4 cup Egg Whites

1/4 cup Low-Fat Cottage Cheese

2 cups Fresh Spinach

1/2 cup Red Bell Pepper, diced

1/4 cup Red Onion, diced

1/2 medium Avocado, sliced

1.5 teaspoons Extra Virgin Olive Oil

PREPARATION

• 1

  Heat the extra virgin olive oil in a medium non-stick skillet over medium-high heat.

• 2

  Add the diced red onion and bell peppers to the pan, sautéing for 3-4 minutes until softened.

• 3

  Toss in the fresh spinach and cook just until wilted, then remove the vegetable mixture from the pan and set aside.

• 4

  Wipe the skillet if necessary and pour in the whisked egg whites, letting them cook undisturbed until the edges begin to set.

• 5

  Gently lift the edges with a spatula to let the uncooked egg flow underneath until the base is firm.

• 6

  Spread the low-fat cottage cheese and the sautéed vegetable mixture over one half of the omelet.

• 7

  Carefully fold the other half of the egg whites over the filling and cook for another 60 seconds to warm the cheese.

• 8

  Slide the omelet onto a plate and garnish with the fresh avocado slices before serving.